Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 cup at a time. Add the cream and season with salt and pepper. Add the tomatoes and cook over low heat, about 20 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Pinello Family, Rex Italian Foods, Inc., Chicago, IL